Tandoori Ajwain Fish Tikka

AJWAIN: Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish.

Ingredients

1. Sole, Betki or Basa Fish cut into boneless cubes - 500 gms
2. Lemon juice - 4 tsp
3. Ginger-garlic paste - 3 tsp
4. Red Chilli powder - 2 tsp
5. Ajwain - 1 tsp
6. Hung curd - 1/4 cup
7. Kasoori methi - 1 pinch
8. Oil - 1 tsp
9. Salt to taste

Process: Take the boneless fish cubes in a bowl and add 1 tsp ginger-garlic paste, 1 tsp chilli powder, 2 tsp lemon juice, 1/2 tsp ajwain, salt and mix well. Marinate for 1 hour. Take another bowl and mix hung curd, salt, remaining ginger-garlic paste, red chilli powder, lemon juice, ajwain, kassori methi and oil. Take only the fish pieces from the previous bowl and marinate in the second mixture for 2 hours. Next put the fish cubes in a skewer and cook in tandoor or oven. Serve hot with chutney or spiral onion rings.

Paneer Pudina Tikka (Cottage Cheese Tikka with mint)

Ingredients

1. Paneer (Cottage Cheese) cut into 2 inch cubes - 12 nos.
   
2. Hung Curd - 2 tbsp
3. Salt - 1/2 tsp
4. Mace - Green Cardamom powder - 1/2 tsp
5. Finely chopped Ginger - 1/2 tsp
6. Finely chopped Mint leaves - 1 tsp
7. Green Chillies chopped - 1/2 tsp
8. Coriander leaves finely chopped - 1/2 tsp
9. Kasoori Methi (dried Fenugreek leaves) - 1/4 tsp
10. Red Chilli Powder - 1/4 tsp
11. Onion finely chopped - 1 & 1/2 tsp
12. Besan (Roasted Gram flour) - 1 tsp
13. Lemon juice - 1 tsp
14. Turmeric powder - 1 tsp
15. Oil - 2 tbsp
16. Butter - 1 tbsp

Process:

Leaving out the paneer mix all ingredients into a marinade. Coat the paneer with this marinade and let rest for 30 minutes. Put the paneer into a skewer and bake in a pre-heated oven or tandoor until the paneer gets color from all sides.
Remove and put in a serving dish. Sprinkle with Chat masala (amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and capsicum.)and garnish with onion rings and lemon wedges